Cauliflower Tabbouleh
Finely chopped raw cauliflower replaces bulgur in a fresh parsley-and-mint salad brightened with lemon, turmeric, and olive oil.
By Moow Editorial ·
- Pulse the cauliflower only to coarse, rice-size pieces; overprocessing makes the salad wet.
At a glance
Read through the method once, then prep the ingredients in the order listed.
- Yield: 4 servings
- Prep time: 20 minutes
- Cook time: 0 minutes
For the most consistent result, use the listed weights when available; household measures are rounded.
Estimated nutrition per serving
Serving basis: One serving from the final reviewed yield of 4 servings.
- Calories: 210 kcal
- Protein: 4 g
- Carbohydrates: 12 g
- Fat: 18 g
- Fiber: 6 g
- Sodium: 634 mg
Estimated from the listed ingredients and serving yield using USDA FoodData Central. Actual values vary with brands, substitutions, cooking losses, oil absorption, and portion size.
Tabbouleh
Have these measured and ready before you begin.
- 1 small cauliflower
- 1 cup finely chopped flat-leaf parsley
- 1/2 cup finely chopped fresh mint
- 2 scallions
- 1 large lemon
- 1 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/2 teaspoon ground turmeric
- 5 tablespoons olive oil
Directions
1. Wash and thoroughly dry the cauliflower, then pulse it in a food processor into fine, rice-size pieces and transfer to a wide bowl.
2. Finely chop the washed and dried parsley, mint, and scallions and add them to the cauliflower.
3. Finely grate the lemon zest and squeeze the juice into a small bowl.
4. Whisk the salt, black pepper, turmeric, and olive oil into the lemon.
5. Pour the dressing over the cauliflower mixture and toss thoroughly.
Sources
Wash the raw cauliflower and herbs thoroughly under running water, keep fingers clear of the food-processor blade, and refrigerate the salad within 2 hours.